Creamy Mushroom Chicken Wild Rice (Print Version)
A comforting blend of tender chicken, sautéed mushrooms and wild rice simmered in a velvety herb-infused cream broth.
# Ingredients:
→ Soup Ingredients
01 -
28.25 g unsalted butter
02 -
453.59 g mushrooms, a mix of shiitake and baby portobello, sliced
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
07 -
15 g all-purpose flour
08 -
709.77 ml chicken stock
09 -
453.59 g boneless skinless chicken breasts
10 -
2 teaspoons oregano
11 -
1 teaspoon rosemary
12 -
1 teaspoon thyme
13 -
236.59 ml heavy cream
14 -
492 g wild rice, cooked
# Steps to Follow:
01 -
In a large Dutch oven, melt the butter over medium heat. Add mushrooms, onion, and garlic. Season with salt and pepper, and sauté until the onions turn translucent, about 5–7 minutes.
02 -
Sprinkle in the flour and whisk until combined. Gradually whisk in the chicken stock. Add chicken breasts, oregano, rosemary, and thyme. Bring to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
03 -
Remove the cooked chicken, shred it, and return it to the pot. Stir in the heavy cream and cooked wild rice.
04 -
Ladle into bowls and enjoy!